Picadillo With Capers

• 1/4 c. olive oil
• 2 lb. ground beef (chuck)
• 1 small onion, finely chopped
• 1 medium green pepper, chopped
• 1 large tomato, peeled, seeded and chopped
• 1 garlic clove, minced
• 1 bay leaf
• 1/2 tsp. crushed oregano
• 1 (3 oz.) bottle capers
• 8 pimiento stuffed olives
• 1 small can tomato sauce
• 1/4 c. Burgundy wine
• 2 or 3 drops hot sauce
• 1/2 tsp. brown sugar
• 1/4 c. water
• salt if needed

1. Use a large skillet with cover.
2. Heat olive oil and brown beef until all red disappears.
3. Combine onion, green pepper, tomato, garlic, bay leaf, crushed oregano and capers.
4. Add to meat in skillet, mix well and cook covered for about 10 minutes on moderate heat.
5. Cut olives into thin rounds. Add to meat together with tomato sauce, Burgundy wine, hot sauce and brown sugar.
6. Stir well and cook 5 minutes uncovered.
7. Now add water and mix well, correct seasoning as needed, cover and cook at low heat for approximately 30 minutes, or until most of liquid is absorbed. Serve over long grain white rice and fried plantains.

olive oil, ground beef, onion, green pepper, tomato, garlic, bay leaf, oregano, capers, pimiento, tomato sauce, burgundy wine, hot sauce, brown sugar, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=412420 (may not work)